Cranberry Pinwheel Cookies

Instructions

Prepare the cranberry sauce.

Combine the fresh or frozen cranberries, sugar, and orange juice in a small saucepan.

Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens, for about 3 minutes.

Remove from heat and sieve to get a smooth sauce.

Stir in orange zest, if using. Set aside to cool completely.

Prepare the cookie dough.

In a large bowl add the butter and sugar.

Mix for about 23 minutes, until light and fluffy.

Add the egg, salt and vanilla extract.

Mix well to combine.

Gradually add the flour to the butter mixture.

Mix until just combined.

Assemble the cookies.

Place the dough between sheets of plastic wrap.

Roll the dough into a 8x12 inch (20-x30cm) rectangle, about 1/4 inch (6mm) thick.

Remove the plastic wrap on top.

Spread the cooled cranberry mixture evenly over the rectangle, leaving a small border around the edges.

Carefully roll into a log, starting from one of the long sides. Wrap the log tightly in plastic wrap and chill for at least 2 hours, or until firm.

How to bake the cookies.

Preheat the oven to 320°F (160°C). Line a baking sheet with parchment paper.

Slice the chilled log into 1/4-inch (6mm) thick rounds.

Place them on the prepared baking sheet, about 1 inch apart.

Bake for 15-18 minutes, or until the edges are lightly golden.

Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Dessert,Snack